Hi All, not much going on. Well, there is a little bit. Since I cut back on blogging, my weight loss efforts have relaxed a bit. My eating is still the same, as far as most choices and the portion size. But, I have been to fast food a bit more, I have eaten a little chocolate egg here, a little chocolate egg there, not walked as much, and not had nearly the amount of water I should have. I haven't weighed, I don't want to.
The funny thing about the fast food, both days that I had it, my tummy was NOT happy with me. The food tasted fine, was not overly greasy (one was Taco Bell's fresco chicken soft taco off their diet menu), but I did not feel well afterwards. I've read about people on here that avoided fast food for months, then had some and were sick afterwards. We are still determined at home to not buy ANY prepared or processed food. We just all feel so much better.
Mer at We're Losing It! gave me the idea of making Egg Muffins for breakfast. I made them yesterday and they are yummy! I needed something for breakfast, that was loaded with protein and that I could put together quickly, for days when arthritis made it difficult to cook. With these I don't have to resort to McD for breakfast. They are sort of like crustless mini quiches. You can do just about anything with them. Mine are below.
One small green bell pepper, diced
One package diced ham
One package refrigerated, shredded potatoes
Four chopped green onions
1 1/2 cups Better N Eggs
Sharp cheddar cheese, finely shredded
Salt, pepper, garlic powder
Preheat oven to 350, place 12 cupcake papers in muffin pan.
Put a little oil in a large skillet. Saute bell pepper and ham over medium heat until most of the liquid has cooked out. Add the potatoes, season as desired, stir well, cook at medium high a few minutes, cover, reduce heat to just under medium, cook for 15-20 minutes. Test potatoes for doneness. Should be just a wee bit underdone. Remove from heat, stir in green onions. While potatoes are cooking, beat together eggs and Better N Eggs. Season as desired.
Fill muffin cups about 2/3 full with potato mixture. Then, slowly, slowly trickle in the eggs to just about a 1/4 inch below top of muffin cup. Sprinkle each top with about one teaspoon of cheese. Bake for 20 minutes. Remove from pan to wire rack to cool. Eat or place on a cookie sheet and pop into the freezer till frozen. Place into a double plastic bag to store in the freezer. I don't know yet how much time to heat in the micro. Will probably set out to thaw first thing in the morning, and then heat at a minute or two.
You can probably cut the potato mixture in half. I had a lot left over and my son ate it for lunch. You will have some egg mixture leftover too, maybe a half cup or so.